Name: Sauteed mushrooms with oregano and pistachio pesto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 18.20 gm extra virgin olive oil; 20g butter; 600g button mushrooms, halved; 1 red onion, halved, cut into wedges; Lemon zest, to serve; 1 slice white bread, crusts removed, chopped; 41.20 gm milk; 40.00 ml fresh oregano leaves; 125.00 ml fresh flat-leaf parsley leaves, plus extra to serve; 40.00 ml pistachio kernels; 1 garlic clove, chopped; 1 anchovy fillet, drained, chopped; 42.00 gm lemon juice; 56.88 gm extra virgin olive oil

Sauteed mushrooms with oregano and pistachio pesto

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Versatile mushroom and pesto side, perfect for BBQs, roasts, or as a standalone dish.

Ingredients:

20g butter
600g button mushrooms, halved
1 red onion, halved, cut into wedges
Lemon zest, to serve
1 slice white bread, crusts removed, chopped
41.20 gm milk
40.00 ml fresh oregano leaves
125.00 ml fresh flat-leaf parsley leaves, plus extra to serve
40.00 ml pistachio kernels
1 garlic clove, chopped
1 anchovy fillet, drained, chopped
42.00 gm lemon juice
56.88 gm extra virgin olive oil

Instructions:

In a large frying pan over medium-high heat, melt butter and oil until foamy. Cook mushrooms and onions in 3 batches for 4 to 5 minutes until golden and tender. Transfer to a heatproof bowl and cover to keep warm.
For the Oregano and Pistachio Pesto, soak bread in milk for 5 minutes, then remove excess milk. Combine soaked bread with oregano, parsley, pistachios, garlic, anchovy, lemon juice, and oil in a food processor. Blend until smooth, then season with salt and pepper.
Plate mushroom mixture elegantly. Drizzle with flavorful pesto, then garnish with fresh lemon zest and extra parsley before serving.

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